Q: Do I have to use coconut milk?

A: Welllll, I mean, it’s in the title, so you do have to use it! Once you taste it, you’ll understand why!

Q: Can I use chicken breasts instead of thighs?

A: Totally up to you, you’re in charge of this one!

Simple & Healthy Mango Coconut Chicken Vegetable Curry

Description

This Simple & Healthy Mango Coconut Chicken & Vegetable Curry is a hearty, aromatic, and mouthwatering dish that’s packed with tender chicken, colorful vegetables, and a rich mango-coconut sauce. You’re going to love this one!

Ingredients

Scale

(Use organic ingredients when possible)

4 Large chicken breasts, cut in half crosswise
2 Medium or 1 large onion
1 Large yellow or orange bell pepper
1 Cup cherry or grape tomatoes
1 12 oz bag of frozen mango or 4 mangos
1 1/2 Cups coconut milk
3/4 Teaspoon salt, divided plus more for seasoning chicken
1 Teaspoon garlic granules, divided plus more for seasoning chicken
2 Garlic cloves, minced
1 Teaspoon chili paste
1 Tablespoon curry powder
1 Teaspoon turmeric powder
1 Tablespoon olive oil
1 Teaspoon olive oil for sautéing veggies
Fresh cilantro

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Instructions

Allow the chicken to come to room temperature before cooking.
Cut the breasts in half and sprinkle both sides with salt and garlic granules.
Heat 1 tablespoon of olive oil in a large skillet over medium-low heat.
Sear the chicken for about 4 to 5 minutes on the first side. While it cooks, slice the onions and bell peppers into 1-inch strips and cut the tomatoes in half. Chop the cilantro and mince the garlic cloves.
Once the chicken is lightly browned, flip and cook the other side for another 4 to 5 minutes.
When the chicken is golden on both sides, remove it from the pan and set it aside.
Add a teaspoon of oil to the same pan and lower the heat. Sauté the onions with fresh minced garlic, 1/2 teaspoon garlic granules, 1/4 teaspoon salt, and the chili paste. Let the onions soften for about 3 minutes.
Add the sliced bell peppers and cook for another 2 minutes.
Blend the mango chunks into a smooth purée. Add the mango purée and coconut milk to the pan with the vegetables.
Stir in 1/2 teaspoon salt and 1/2 teaspoon garlic granules, then return the chicken to the pan. Add the halved cherry tomatoes.
Simmer on low heat for 15 to 20 minutes to allow the flavors to blend together.
Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F.
Taste the sauce and adjust the salt and garlic to your liking. Top with fresh cilantro and enjoy!